Brownies with Butterscotch Sauce

Step 1: Make Butterscotch Sauce

• In a medium, heavy-bottomed saucepan (not non-stick), melt Emborg Unsalted Butter over medium heat.

• Stir in brown sugar, salt, and Emborg Whipping Cream. Mix until smooth and well combined.

• Bring to a gentle boil and simmer for 4–5 minutes, stirring occasionally and scraping the sides.

• Remove from heat and stir in the vanilla. Let cool - it will thicken into a rich drizzle.

Step 2: Make the Brownies

• Preheat oven to 163°C (no fan).

• In a small bowl, whisk together the flour, baking powder, and salt.

• In a saucepan, melt Emborg Cook & Bake with both sugars over low heat. Stir until sandy in texture.

• Remove from heat. Stir in milk chocolate chips until melted. Let cool for 3–5 minutes.

• Whisk in cocoa powder until smooth. Add vanilla and eggs. Let rest for 10 minutes, then whisk again for a glossy batter.

• Fold in dry ingredients just until combined. Stir in the dark chocolate chips last.

• Lightly grease a 21×21 cm metal baking pan with Emborg Cook & Bake.

• Pour batter into the greased pan. Tap the pan firmly to level - avoid using a spatula.

• Bake for 20 minutes, or until an instant-read thermometer reads 94–96°C or a tester comes out with moist crumbs.

• Cool completely in the pan before slicing - at least 1 hour.

To Serve

• Cut brownies into neat squares.

• Plate each with a scoop of vanilla ice cream.

• Drizzle generously with butterscotch sauce.

• Garnish with a fresh strawberry.